Quinoa White Bean Kale Sliders with Roasted Red Pepper Aioli Recipe

Introduction

These Quinoa White Bean Kale Sliders are a delicious, wholesome option for a vegetarian meal. Paired with a creamy roasted red pepper aioli, they make a perfect bite-sized treat that’s both flavorful and nutritious.

Ingredients

• For the aioli:
• 1/2 cup plain Greek yogurt (0% or 2% for creamier)
• Juice of 1/2 a lemon
• 1 clove garlic, minced
• 1/4 cup chopped roasted red peppers
• 1 tablespoon olive oil
• Pinch of cayenne
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• For the sliders:
• 2 cloves garlic, chopped
• 1 cup chopped Tuscan kale
• 2 tablespoons extra virgin olive oil
• 2 cups cooked quinoa
• 1/2 cup plain breadcrumbs
• 1 (14 oz.) can cannellini beans, drained and rinsed
• 2 eggs, beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• Pinch of red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Chopped fresh basil for garnish
• Slider buns of your choice

Instructions

1. Step 1: Make the aioli by combining Greek yogurt, lemon juice, minced garlic, chopped roasted red peppers, olive oil, cayenne, dried oregano, salt, and pepper in a food processor. Pureé until smooth, then season to taste and refrigerate until ready to use.
2. Step 2: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Sauté chopped garlic for 1-2 minutes until fragrant. Add chopped kale with a pinch of salt and pepper, cooking for another 2-3 minutes until slightly wilted. Set aside to cool for 5-10 minutes.
3. Step 3: Add the cooled kale and cannellini beans to the food processor and pulse 10-12 times, aiming for a chunky consistency rather than a paste.
4. Step 4: Add cooked quinoa, breadcrumbs, beaten eggs, dried oregano, dried basil, paprika, red pepper flakes, salt, and pepper to the food processor. Pulse an additional 10-15 times to combine.
5. Step 5: Transfer the mixture to a bowl and use your hands to thoroughly combine. Form into patties about 2 inches wide and 1/2 inch thick, or your preferred size.
6. Step 6: Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Cook the patties for about 4 minutes on each side, until golden and slightly crispy.
7. Step 7: Serve the sliders on buns, topped with roasted red pepper aioli and a sprinkle of chopped fresh basil.

Tips & Variations

• Use 2% Greek yogurt for a creamier aioli texture.
• Try adding a handful of chopped walnuts or sunflower seeds to the slider mixture for extra crunch.
• For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or ground oats.
• These sliders can be served as a main dish or as appetizers for gatherings.

Storage

Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness. The aioli can be stored separately in the fridge for up to 4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sliders vegan?

Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a vegan yogurt for the aioli to make the recipe vegan-friendly.

Can I prepare the slider mixture in advance?

Absolutely, you can prepare the mixture a day ahead and refrigerate it. Form the patties just before cooking to help them hold together better.

Quinoa White Bean Kale Sliders with Roasted Red Pepper Aioli Recipe

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5 from 72 reviews

These Quinoa White Bean Kale Sliders are a delicious and healthy vegetarian option perfect for lunches or casual dinners. Packed with protein from quinoa and cannellini beans, and boosted with nutritious kale, these sliders are topped with a creamy roasted red pepper aioli that brings a tangy, flavorful kick. The patties are pan-fried to a golden crisp, making them irresistibly tasty and satisfying on slider buns.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 sliders 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Aioli

• 1/2 cup plain Greek yogurt (0% or 2% for creamier texture)
• Juice of 1/2 a lemon
• 1 clove garlic, minced
• 1/4 cup chopped roasted red peppers
• 1 tablespoon olive oil
• Pinch of cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Sliders

• 2 cloves garlic, chopped
• 1 cup chopped Tuscan kale
• 2 tablespoons extra virgin olive oil (for cooking kale)
• 2 cups cooked quinoa
• 1/2 cup plain breadcrumbs
• 1 (14 oz.) can cannellini beans, drained and rinsed
• 2 eggs, beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• Pinch of red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Chopped fresh basil for garnish
• Slider buns of your choice
• 2 tablespoons olive oil (for frying patties)

Instructions

1. Make the Aioli: Combine the Greek yogurt, lemon juice, minced garlic, chopped roasted red peppers, olive oil, cayenne, dried oregano, salt, and pepper in a food processor. Pureé until smooth, taste, and adjust seasoning if needed. Refrigerate the aioli until ready to use.
2. Sauté the Kale: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add chopped garlic and sauté for 1-2 minutes until fragrant. Add the chopped Tuscan kale, along with a pinch of salt and pepper, and cook for another 2-3 minutes until slightly wilted. Remove from heat and let cool for 5-10 minutes.
3. Prepare the Slider Mixture: Add the sautéed kale and garlic to the food processor along with the drained cannellini beans. Pulse 10-12 times until the mixture is broken down but not a complete paste. Add the cooked quinoa, breadcrumbs, beaten eggs, dried oregano, dried basil, paprika, red pepper flakes, salt, and pepper. Pulse 10-15 more times until combined. If the mixture feels too dry, transfer to a bowl and work it together gently with your hands.
4. Form the Patties: Shape the mixture into patties about 2 inches wide and 1/2 inch thick. You can adjust size to preference.
5. Cook the Patties: Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Cook patties for approximately 4 minutes per side or until golden brown and slightly crispy.
6. Assemble and Serve: Place each patty on a slider bun, top generously with roasted red pepper aioli and fresh chopped basil leaves. Serve immediately and enjoy!

Notes

• The mixture may need gentle hand-mixing if it’s too dry after pulsing in the food processor.
• You can substitute plain Greek yogurt with vegan yogurt for a dairy-free version, but the texture may vary.
• Ensure the kale is well-cooked and wilted so it blends smoothly with the other ingredients.
• For a creamier aioli, use 2% Greek yogurt instead of 0%.
• Customize the slider buns to your preference—gluten-free buns can be used for a gluten-free option.
• These patties freeze well before cooking; thaw completely before cooking for best texture.

Keywords: quinoa sliders, white bean sliders, kale sliders, vegetarian sliders, roasted red pepper aioli, healthy sliders, protein-packed vegetarian